House Beer

[eastbaybrewer]

Do you have a house beer? If so would you share the recipe. I've been trying to come up with a house beer.

 

[Home_alone1]

Last summer I kept a cream ale on tap that was a big hit with the neighbors .

20 percent flaked corn
80 percent Pilsner malt

1.050 OG

1 oz Magnum at 60 ( 10 gal batch )
1oz saaz at 15 and at 5

Cool to mid 50’s , pitch wlp029 set temp to 62 and let free rise to 62 and ferment there for 3 weeks. Cold crash , fine and keg !

 

[grampamark]

I also brew a cream ale as a house beer.

For a 5 gal batch-

5 lbs 2 row
5 lbs German Pils
1 lb flaked corn

Mash for 60 min @150°

Boil 60 min
Add 12 oz table sugar @60
.5 oz Northern Brewer @60
.5 oz Willamette @20

Use any West Coast or California Lager yeast @63-65°

1.060 OG, 1.010 FG, 6.5% ABV

Crisp, light and half again the ABV of Bud Light. The Bud Light Drinkers love it.

 

[RPh_Guy]

2-row barley, czech saaz hops, and a handful of Vicodin

 

[Kickass]

My house beer is an IPA, rarely the same recipe. The love of my life is a hophead who encourages me to brew as much as I want, as long as there's a cold IPA within her reach.

We're moving in a couple of months, however, and I hope to have a strong flow of neighbors in our home brewery so I'll be trying out some full flavored lagers/hybrid beers here shortly. I love white labs kolsch yeast so it'll likely be centered around that.

 

[Kirkwooder]

My house beer is a rye. I almost always have it on tap.
5 gallon 90 min. boil
10# Pale ale
2# Rye

1 oz Cascades @ 60 min
1 oz Cascades @30 min
1 oz Centennial @ flame out
1 oz Centennial dry hop last 48 hours

Simple and unusually tasty.

 

[three_bags_full]

I normally have a simple MO/Citra on tap, and play with the grain and hop schedule, depending on how I feel.

 

[jrgtr42]

The one I consider a house beer is a pale ale based on the New Albion that Sam Adams brewed a few years back. There was an article and recipe in Brew Your Own magazine later that year.
The recipe as it is for 5 gallons, is 11.5 lbs 2-row, 2/3 oz cascade at 60, 15, and 5 (I think)
fermented with WLP001 or equivalent.
I've messed around a little and ended up with 11.5 lb pilsner, .5 lb of Crystal 10.
2/3 oz Cascade at 60, 5 and FO.
Ferment with WLP001 or equivalent.
I like to mash a bit lower than usual, right at 150 seems to work best,
and ferment cool- about 60 ambient (I don't have a fermentation chamber)
Also a touch less sugar for priming than normal.

Super simple and tasty as heck.

 

[brewgar]

@jrgtr42 - Thank you for posting your house beer recipe. I really like that recipe. It's on my brew schedule for mid April. Thanks again.

 

[LittleRiver]

...11.5 lbs 2-row, 2/3 oz cascade at 60, 15, and 5 (I think)
fermented with WLP001 or equivalent.
I've messed around a little and ended up with 11.5 lb pilsner, .5 lb of Crystal 10.
2/3 oz Cascade at 60, 5 and FO.
Ferment with WLP001 or equivalent....

It's hard to go wrong with base malt + your choice of 1/2 lb of vienna, crystal, etc + Cascade hops.

Last time I brewed this I went with 1oz Cascade for 60min, 1oz at flameout, fermented with WY1450. It was delicious!

 

[Abrayton]

I always have an ipa on hand. Hop combos change almost every time but grainbill and yeast stay the same - 12lb 2-row, 1lb c10 and wlp001

 

[SteveHeff]

I enjoy the tartness and aroma from my french saison. My wife thoroughly enjoys it, as well, and our friends find it to be an easy drinker. Low'ish ABV at 5% so everybody is usually kept safe within the eyes of the law.

 

[ba-brewer]

No true house beer but a fairly common grain bill for one of my taps. Either 100% pale ale malt or 80/20 domestic 2 row/German Vienna mashed at 150 to 152. Hop with 1 or 2 oz of a single hop(maybe 2) for a total of 25 to 30IBU, half the IBUs at 60min the rest 15min or later. Aim for a gravity of around 1048/1050 and ferment with a clean yeast like wlp007, wlp029 or US05.

This gives me a good idea what a hop bring in flavor, aroma and bitterness and helps figure out how they might work with other hops. With most new hops having higher AA there is usually an oz or more at 5min.

I normally have some type of IPA on tap too and will occasionally pour a blended of the single hop with the IPA.

 

[Cantina De Jefe]

I do a house IPA that is about 6.5%. I use 1 lb of munch malt in the grist and hop with magnum, cascade, and willamette. Its got an orange marmalade and mandarine hop flavor and the munich add some interesting malt flavor.

 

[dx250]

I don't have a house beer but a house style or actually 2, both English, a dark mild and a bitter/pale ale. I try to keep them under 4%. easy to drink and I can drink a good bit of it without ill effects the next morning.

 

[Henbrew]

This is the pilsner I keep on tap all the time. I recently used Centennial hops in my most recent batch instead of Saaz. Really really nice beer... This receipe was originally a Victory Prima Pils clone that I've been tweeking over the past year.

I may "showcase" a diffferent hop in every other batch like I did with the Centennial.

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 92% (brew house)

Original Gravity: 1.050
Final Gravity: 1.010
ABV (standard): 5.19%
IBU (tinseth): 32.85

Fermentables
8 lb American - Pilsner

Hops
1 oz German Hallertau Pellet 3.8 Boil 60 min 14.12
1 oz German Tettnanger Pellet 3.2 Boil 25 min 8.27
1 oz Hallertau Mittelfruh Pellet 3.1 Boil 15 min 5.72
2 oz Saaz Pellet 3.2 Boil 5 min 4.74

Mash Guidelines
Mash 145degF for 90min

Yeast
Wyeast - Bavarian Lager 2206

 

[Novacor]

My go to grain bill is 9lbs of 2 row, 3lbs of Munich, and a pound of Crystal 60. Then I add hops depending on the mood I'm in.

 

[danielthemaniel]

My house beer is an IPA, rarely the same recipe. The love of my life is a hophead who encourages me to brew as much as I want, as long as there's a cold IPA within her reach.

We're moving in a couple of months, however, and I hope to have a strong flow of neighbors in our home brewery so I'll be trying out some full flavored lagers/hybrid beers here shortly. I love white labs kolsch yeast so it'll likely be centered around that.

I'd call white labs kolsch my house yeast, love that stuff! So versatile!

 

[brewswithshoes]

Years back I used a “simple saison” recipe from home brew academy website. It stays pretty much the same, but have changed the yeast a few times. I’m back to 3711 and this beer is always on tap at our home. I dry hopped it one time with 3 oz of Citra and loved it. Haven’t done that again but I should. Next brew session of it will have several pounds of blood orange in it, but more than half the time I stick to the base recipe.

Always stays in the 5 - 5.5 ABV range so everyone that tries it asks for another.

“2nd Degree Saison”

 

[tgolanos]

I've got 3 "house" beers - a Hefeweizen, a Czech lager, and an Irish Red:
Hefe is 65% Wheat, 33% Pils, 2% Melanoidin; 10ish grams of Hallertau Mittelfrüh; WLP300 Hefeweizen yeast.

Red is 79% Vienna (I know, not traditional...), 7% each Melanoidin, CaraAroma, and CaraRed; East Kent Golding hops; WLP007 Dry English Ale Yeast.

The lager is 74% Pils, 18% Pale, 6% Carapils, 2% Melanoidin; Saaz and Lubelski hops; Whirlfloc; WLP802 Czech Budejovice Yeast.

All 3 are usually around 4.5 - 5.5% ABV.

 

[andrewmaixner]

The biermuncher centennial blonde would do well.
or a 25IBU all-2row lager with a very small american noble dryhop charge.

My personal "almost always on tap" has become a 3.5% Gose due to the high flavor to ABV ratio:
- 5.5 gal 1.035 light wort (pilsen, wheat, 2row, NEIPA wort, whatever), no hop, no boil. (I tend to build the extra volume into other batches that are close enough and run off the wort pre-boil then dilute)
- pitch US05 and a Goodbelly shot;
- at 3.5pH (about 8 days) add 0.5oz Mosaic to halt souring, 20g grey sea salt, 8oz vodka tincture of .5oz lightly cracked toasted coriander.

 

[Bilsch]

Simple 85/15 pils vienna Kölsch with ~20 ibu single addition noble hop is uncomplicated and good. 029 or 2565 depending on what you like, fruity or winey.

 

[WestMichBrewer]

I don't have a house beer yet and I rarely brew the same recipe twice.
I currently only have one tap in my keg fridge...maybe time to upgrade to 2 taps so I can keep a favorite on tap.

 

[kh54s10]

I don't know that I actually have a house beer yet. I brewed the same one 6 times so far trying to refine it. I have yet to brew it exactly the same, twice. There is another that I have done 4 or 5 varieties of. Again all were slightly different. So in my 107 batches I have never repeated a recipe exactly the same.

Too many beers to make to do the same one all the time.

 

[Dog House Brew]

Only beer I make w the same recipe is Kolsch.

German Pils/Crystal hop/Giga021 yeast. 5.25% 21ibu
Love this beer, you can single infuse @ 149 for 75min. If you can’t control ferment temp, pitch at 58 and let it free rise in a cool location. If you can, pitch 60-62 for 2 days, raise to 65 for 2, 68 for 2, then slowly crash to 35 and stay for 1 week. Package (Soft Water)
Same recipe is great with Voss Kveik yeast. Clean even at 80 degrees.

I also keep Saison, which is a great beer for anyone that can’t control fermentation.

The other 3 taps are constantly changing. Porter, IPA, and Triple currently.

 

[hopkincr]

Biermuncher’s Centennial Blonde is always in a bottle at my house. Second would be a Bell’s 2-Hearted Clone.

 

[Oyarsa]

2-row barley, czech saaz hops, and a handful of Vicodin

View attachment 615451

Going old school. Gotta change that to Norco these days.

 

[RPh_Guy]

Going old school. Gotta change that to Norco these days.

Vicodin is still around. 5/300

 

[Oyarsa]

Well, true. But finding it and insurance makes it practically obsolete. I like my liver killer bears cheap...

 

[catdaddy66]

I usually have 4 beers that I try to keep on hand in some form or another... A pale ale, a version of Cream of 3 Crops, a saison and a California common. Early this year I have been getting those back into my pipeline, and Sunday I brewed some of my pale ale (with warrior and green bullet hops).

I have shared my California common recipe with a few members and it seems to be a favorable recipe, and quite simple imo.

5 gallon batch

8# two row
1.5# Munich
1# crystal 60

1oz Northern Brewer@ 60'
1oz Northern Brewer@ 15'
1oz Northern Brewer@ 5'

San Diego Super yeast (wlp090)

Mash at 152° for 60'

Ferment at 65° for a week to ten days, let temp rise to 70° for 3-4 days.